Two things you should know before you embark on yet another delectable recipe from the ever-wise, rightfully-adored, Mr Ottolenghi.
The key, as suggested in the headnote in the book, is to fry them in "plenty of butter", an instruction guaranteed to send me into a state of mild panic, thus I cheated with a mixture of butter and oil. No great loss, but next time I'll be brave and go for more butter than I might, ordinarily, think sensible, as the richness of the fat in which they are fried contibutes volumes to the whole. Anyways, point two is this. Should you be stuck for what to feed people during Passover, may I recommend these little golden cakes? If you sub fine matzoh meal for the flour, they tick every kosher-ma-fied box I can find, and who (apart from silly old me) doesn't love sweet potato?